Directions

From tangerines, grate 1 teaspoon peel; place in small bowl. Cut remaining peel and pith from fruit. Holding tangerines, 1 at a time, over another small bowl, cut on either side of membranes to remove each segment, allowing fruit and juice to drop into bowl. Squeeze 3 tablespoons juice from membranes; add to bowl with peel. Whisk in vinegar, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper until mixed. In thin, steady stream, whisk in oil until vinaigrette is blended. Stir in tangerine segments and chives.

Place greens on 4 salad plates; sprinkle each with goat cheese and raisins. Drizzle with vinaigrette.